Panzanella Salad

How to make a Panzanella Salad.

Ingredients: Serves 1

  • 8 cherry tomatoes, halved
  • 1 medium ripe tomato, chopped
  • 1 medium cucumber, chopped
  • ¼ small red onion, sliced
  • 8 kalamata olives, pitted and halved
  • 2 slices day-old sourdough bread
  • ½ medium red capsicum
  • 1 small handful fresh basil leaves
  • 2 tbsp capers, rinsed (optional)

For the Dressing:

  • 1 tbsp olive oil
  • 1½ tsp red wine vinegar
  • ¼ tsp Dijon mustard
  • ½ garlic clove, crushed


  1. Pre-heat the oven to 150°C (300°F) and line a baking tray with baking paper.
  2. Tear the bread into bite-sized pieces and place on the lined baking tray.
  3. Lightly spray the pieces of bread with oil spray and season with salt and pepper, if desired.
  4. Bake in the oven for 12-15 minutes until crunchy, turning halfway through the cooking time.
  5. Set aside to cool.
  6. Heat a small non-stick frying pan over high heat.
  7. Add the capsicum, skin side down, and cook for approximately 5-7 minutes, or until the skin starts to blister and char.
  8. Transfer to a bowl and cover with plastic film for 5 minutes to sweat.
  9. Peel off the skin and cut into 2cm pieces.
  10. To make the dressing, whisk the olive oil, vinegar, mustard and garlic together in a small bowl.
  11. Place the capsicum, tomatoes, cucumber, onion, olives, basil leaves, sourdough and capers, if using, in a mixing bowl.
  12. Drizzle over the dressing and toss gently to combine.
  13. Season with salt and pepper, if desired.
  14. Place the Panzanella salad in a serving bowl and enjoy!
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